The basic version has been known for more than four centuries and remains unchanged.
For a sponge cake you prepare the layers, syrup, cream and decorations.
The batter for a homemade recipe is made from eggs, sugar and flour. The base is 110 g of sugar and 145 g of flour for every 4 eggs (it's better to swap 50 g for almond flour – that's the secret of world-famous pastry chefs). The pretty, fashionable version has three layers. Tall and "slim" ones are in style now, not spreading across the plate. Bake, cool, let them rest (for firmness and so they can bear their own weight) – and assemble.
For soaking, syrups are used (ready-made or cooked at home, whichever you need). It can be clear or colored. Those who like them dry skip the soaking.
Cream – meringue, sour cream, buttercream, cottage cheese, chocolate or custard. Homemade cake recipes are high in calories and varied. The simplest is condensed milk with butter. Or sour cream with powdered sugar (and starch, if the sour cream is runny). It's convenient to pipe them on from a bag with a medium round tip. That way the coating comes out an even thickness. We smooth it with a spatula, a palette knife or a spoon (you can make patterns with it too). We cover the top last.
Decoration means cream patterns, marzipan figures and store-bought decor (pearls, sprinkles, figurines, flags). Salted caramel, mirror glazes, fresh berries and fresh flowers piled high on top are all popular.
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